Ricotta-and-spinach cheat’s cannelloni

Ricotta-and-spinach cheat’s cannelloni

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 25 minutes
  • 20 minutes
  • Woolworths Exclusive Selection Cape Point Sauvignon Blanc 2014


  • For the sauce:
  • 1 x 400 g Italian chopped tomatoes can
  • 1 T olive oil
  • 1 garlic clove, crushed
  • 1⁄2 fresh chilli, finely chopped
  • 1 T mascarpone
  • 1 t sugar
  • Sea salt and freshly ground black pepper, to taste
  • For the pancakes
  • 140 g flour
  • 1⁄2 cup milk
  • 3⁄4 cup water
  • Salt a pinch
  • 1 free-range egg
  • For the filling
  • 400 g Swiss chard or spinach, finely chopped
  • 400 g fresh ricotta, crumbled
  • 1 garlic clove
  • 1⁄2 t ground nutmeg
  • 1 lemon, juiced
  • Fresh basil, for serving

Cooking Instructions

To make the sauce, place the tomatoes, olive oil, garlic and chilli in a saucepan and simmer for 15–20 minutes. Fold in the mascarpone, sugar and seasoning in the last 5 minutes of cooking time.

Whisk together the ingredients for the pancakes. Pan-fry a ladleful at a time in a non-stick pan over a medium heat for 30 seconds to 1 minute on each side.

To make the filling, pour boiling water over the Swiss chard or spinach and soak for 5 minutes, or until wilted. Drain of excess water. Mix the spinach with the ricotta, garlic, nutmeg and lemon juice and season to taste.

Spoon onto the pancakes and roll up. Heat a little olive oil in a non-stick pan and lightly fry the stuffed pancakes. Slice and serve hot with a dollop of tomato sauce and garnish with basil leaves.

Chef's note: “If you don’t want to make your own pancakes, use a packet of Woolworths' fresh or frozen pancakes instead.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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